Mastication is a complex sensory-motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra-oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects.